Thursday, April 10, 2008

Lamb & Romesco

As I type this afternoon, I am having some difficulty. I have a rather large guest on my lap taking up valuable laptop space. His name is Lambert.I am smitten with my Lamb.

Wednesday I hadn't made anything of note when I was phoned by my good friend (and frequent dinner guest/partner) SC. She had mentioned nonchalantly that she hadn't eaten yet. I offered to make her some fresh pasta and she obliged and headed over. I had no more roasted-garlic pesto in had as I had the previous time she'd been by for eats. I threw together a quick Romesco sauce. This sauce is made with various types of roasted peppers and toasted nuts. I made this with toasted almonds, red peppers a bit of crushed red pepper. I threw together some fresh egg/olive oil pasta and voila! Dinner in no time! SC was kind enough to bring over a few aged cheddars and a Gruyere - divine! We had a little side of steamed vegetables and a glass of white wine.

About Me

A chef by happenstance, I fell head over heels when I opened a cafe in '05. I currently look for anything to do with yums. I am now a professional organizer with my own company and a great business partner. I now only do cheffing as a part-time gig on the side.